Happy Syrup Sunday, Reader!
Caramel works any time of year, but something about fall makes it feel especially right. Maybe it’s the cozy season. Maybe it’s Halloween.
Honestly, I think it goes back further than that — my favorite Halloween candy was always anything with caramel in it. A Snickers bar, a plain wrapped caramel from the bowl, it didn’t matter. I was there for all of it. (Still am.)
This week’s syrup bottles up that same toffee-butterscotch sweetness and makes it endlessly drinkable. Caramel has a reputation of being hard to make, but really it just takes patience — and ideally a candy thermometer.
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caramel syrup
Rich, buttery sweetness ready to stir into everything. Add a pinch of salt, if you like, for that salted caramel goodness!
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what to make with it
- There’s a caramel cocktail I keep coming back to this season, and it’s everything a fall old-fashioned should be — rich, smooth and just a little indulgent.
- This fall coffeehouse favorite gets a homemade upgrade with caramel syrup, warm spices and a brûléed sugar finish that makes it feel genuinely special.
- The classic you already love tastes even better when the caramel syrup is made from scratch. Layer it over espresso and milk for a coffee shop moment at home.
- Bonus! You can also use it to make infusions with vodka or whiskey.
If you want to take things up a notch, my bourbon caramel sauce is worth keeping in the fridge all season — or even gifting. Drizzle it over vanilla ice cream, swirl it into your drink as a garnish or use it to rim your glass (like this caramel apple mimosa). It does a lot of heavy lifting for very little effort. |
something to go with it
Caramel drinks deserve caramel snacks. This easy caramel popcorn is crunchy, buttery and dangerously good on a fall movie night. Make a big batch — it goes fast.
I hope you give this syrup a try — hit 'reply' and let me know your favorite way to use it. I read every one!
Keep it sweet & simple this week, friends!
Susannah
